In vitro DNA-protective activity of roasted wheat germ and fractions thereof

authored by: Ulrich Krings, Lena Johansson, Holger Zorn, Ralf G. Berger
Abstract: An ethanolic extract of roasted wheat germ was shown to scavenge free radicals, using the DPPH-test, and to protect DNA efficiently in vitro, using the 3D-assay. The DNA-protective activity of a coffee extract was comparatively lower and strongly dependent on the concentration applied. Fractionation of the wheat germ extract by preparative HPLC demonstrated that most of the DNA protecting properties were generated during the roasting process. Coupled GC-MS and HPLC-MS allowed identification of the main constituents of the active fractions. The contribution of genuine phenolic compounds was minor. Activity profiles of the radical-scavenging and of the 3D-assay test were not congruent. The attempt to extrapolate from in vitro measurements to the human in vivo situation is discussed.
Organisation(s): Institute of Food Chemistry
Type: Article
Journal: Food chemistry
Volume: 97
Pages: 712-718
No. of pages: 7
ISSN: 0308-8146
Publication date: 10.08.2005
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Analytical Chemistry, Food Science
Electronic version(s): https://doi.org/10.1016/j.foodchem.2005.05.050 (Access: Unknown)

BibTeX

@article{7124f76cbd9140bca4cdbf726fb4f98d,
title = "In vitro DNA-protective activity of roasted wheat germ and fractions thereof",
abstract = "An ethanolic extract of roasted wheat germ was shown to scavenge free radicals, using the DPPH-test, and to protect DNA efficiently in vitro, using the 3D-assay. The DNA-protective activity of a coffee extract was comparatively lower and strongly dependent on the concentration applied. Fractionation of the wheat germ extract by preparative HPLC demonstrated that most of the DNA protecting properties were generated during the roasting process. Coupled GC-MS and HPLC-MS allowed identification of the main constituents of the active fractions. The contribution of genuine phenolic compounds was minor. Activity profiles of the radical-scavenging and of the 3D-assay test were not congruent. The attempt to extrapolate from in vitro measurements to the human in vivo situation is discussed.",
keywords = "3D-assay, Coffee, DNA repair, Radical scavenging, Roasted wheat germ",
author = "Ulrich Krings and Lena Johansson and Holger Zorn and Berger, {Ralf G.}",
note = "Funding information: The authors are grateful to the Fonds der Chemischen Industrie, Frankfurt, to Bruno Zimmer GmbH, to Y.S.I. El-Saharty, and to C. Theobald for scientific and financial support.",
year = "2005",
month = aug,
day = "10",
doi = "10.1016/j.foodchem.2005.05.050",
language = "English",
volume = "97",
pages = "712--718",
journal = "Food chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
number = "4",
}